Ingredients

3 Tbsp olive oil

1 lb. shrimp, 26-30 peeled (*any white fish or chicken would also do)

1 Tbsp garlic, minced

Pinch salt and pepper

1-2 Tbsp hot sauce (Tapatio)

Squeeze of lime juice

1 Tbsp cilantro, chopped

Brown rice or quinoa, cooked, seasoned

Black beans, warmed

Shredded cabbage and carrot

Avocado, seeded and quartered, sliced

Green onion, chopped

Cilantro Lime Vinaigrette:

2 Tbsp lime juice (fresh)

1 garlic clove, minced

½ tsp salt

2 Tbsp cilantro, chopped

Pinch pepper, coriander and cumin, ground

¼ cup avocado oil

Splash red wine vinegar

Dash of hot sauce

Instructions

1. Sauté shrimp with oil and garlic over medium heat in shallow pan until just beginning to whiten on both sides, 2 min.
   
   
2. Add remaining ingredients and toss to combine. Remove from heat.
   
   
3. Serve over warm brown rice or quinoa, black beans, shredded vegetables (carrots, cabbage), green onion, and sliced avocado, all topped with a drizzle of cilantro lime vinaigrette.